Sunday 20 December
we haven't had any beef for a
while, though it's on Holt's recommended diet.
So we threw a couple of little sirloins onto the grill pan, and mashed
up a Gorgonzola butter to top them.
On the side, julienned celery root
sautéed in butter à la Elizabeth David, using frozen garden tarragon and white wine vinegar.
You could feel us gaining strength
and energy with every beefy bite.
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